Beef Curry with Tomato

Ingredients

• Stewing beef, cut into 2-3cm cubes 500g
• Vegetable oil 2 tbsp
• Large onions, finely chopped 2
• Garlic cloves, minced 3
• Fresh ginger, grated 1 inch
• Mild curry powder 1 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric 1/2 tsp
• Chilli powder (or to taste) 1/4 tsp
• Chopped tomatoes 1 x 400g can
• Tomato puree 1 tbsp
• Beef stock 500ml
• Garam masala 1 tsp
• Salt and freshly ground black pepper to taste
• Fresh coriander, chopped, to garnish small bunch

Method

1. Pat the beef dry with kitchen paper and season generously with salt and pepper.
2. Heat the vegetable oil in a large, heavy-based pan or casserole dish over a medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan, then set aside.
3. Reduce the heat to medium and add the chopped onions to the pan. Cook for 8-10 minutes until softened and lightly golden.
4. Stir in the minced garlic and grated ginger and cook for 1 minute until fragrant.
5. Add the curry powder, cumin, coriander, turmeric, and chilli powder. Stir well and cook for another minute, allowing the spices to toast.
6. Pour in the chopped tomatoes, tomato puree, and beef stock. Stir everything together, scraping any browned bits from the bottom of the pan.
7. Return the browned beef to the pan. Bring the curry to a simmer, then cover with a tight-fitting lid and reduce the heat to low.
8. Simmer gently for 2-3 hours, or until the beef is very tender. Stir occasionally, adding a splash more stock or water if it becomes too dry.
9. Stir in the garam masala during the last 10 minutes of cooking.
10. Check seasoning and adjust with salt and pepper if needed. Serve hot, garnished with fresh coriander.